Don’t be surprised by the name of this dish, you know how I love to customize the name of my meals. This dish is a little complex, but it is worth it.
The ‘Pork and Veggie Law’ is simply pork neck that have been slow-roasted and garnished with cabbage and spinach slaw. Yummy right?
This meal is a heavy one that you could make if you want to give yourself or your loved one a lovely treat.
It takes a while to cook and patience is needed but when you know how awesome the outcome will be, you wouldn’t mind the wait.
Eight ingredients are necessary to make this sumptuous meal and the portions of ingredients I will be listing are sufficient for a meal of six serves.
i. As usual, wash your hands and get your cooking utensils neat and ready for the magic. Take a deep breath and let’s start.
ii. Switch on your oven and preheat it to 160°C. While it heats, get your baking tray lined with a foil.
iii. Get a non-stick frypan and pour in 1 tablespoon of oil. Heat this over medium-high heat.
iv. Season your pork with salt and cook until the meat is browned all over which should take about 8 minutes.
v. Transfer the cooked pork to the lined baking tray and drizzle it with 1 tablespoon of oil. Scatter the fennel seeds over this and make sure it seasons properly.
vi. This mix is then roasted for 2 ½ hours, which is the normal time it takes pork to tenderize and cook thoroughly. If after this time, the pork is still not tender enough, leave it roasting until you are sure it has been cooked through.
vii. Loosely cover the rest pork with foil and wait for 15 minutes.
viii. Get a bowl and add the remaining 1 tablespoon of oil inside it. Add the mayonnaise, mustard and vinegar to the bowl and mix thoroughly till it’s sort of like a paste.
ix. Add the cabbage and spinach to the paste and mix thoroughly.
x. That awesome, mouth-watering aroma you perceive is the magic you have cooked up in your kitchen and I’m sure you can’t wait to have a taste.
Slice the pork up and serve it with your tasty slaw.
This is a very enjoyable meal and it is an alternative to pork belly. Personally, I prefer this meal to pork belly because it is soft, succulent and so easy to carve. Serving it with crunchy slaw further accentuates its goodness and makes a lovely, satisfying meal.